Spice-Marinated and Grilled Lamb Chops
Succulent lamb rib chops marinated in an aromatic blend of Indian spices, fresh herbs, and crème fraîche, then grilled to perfection. This dish combines the rich flavors of fennel, ginger, garlic, and traditional Indian spices for a memorable meal.
Ingredients
- •½ teaspoon fennel seeds
- •1 whole serrano chile
- •1 piece ginger
- •4 cloves garlic
- •¼ cup crème fraîche or sour cream
- •2 tablespoons fresh lime juice
- •1 tablespoon mustard oil
- •1 teaspoon dried mango powder
- •1 teaspoon dried fenugreek leaves
- •1 teaspoon freshly ground black pepper
- •½ teaspoon nutmeg
- •1 teaspoon Kashmiri chili powder
- •2 tablespoons vegetable oil
- •12 pieces lamb rib chops
- •1 to taste Kosher salt
- •1 to serve garnishes
- •1 piece spice mill
Cooking Instructions
- 1.
Toast fennel seeds in a dry small skillet over medium heat, shaking pan often, until fragrant, about 45 seconds; let cool. Finely grind in spice mill or with mortar and pestle. Transfer to a large bowl; add in chile, ginger, garlic, crème fraîche, lime juice, mustard oil (if using), mango powder (if using), fenugreek leaves, pepper, nutmeg, 1 tsp. chili powder, and 2 Tbsp. vegetable oil and mix well. Season lamb chops with salt and add to marinade; turn to coat. Cover and chill at least 2 hours.
15 min
- 2.
Let lamb chops sit at room temperature 1 hour before grilling.
60 min
- 3.
Prepare a grill for medium heat; oil grate. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Transfer to a platter; let rest 5-10 minutes.
16 min
- 4.
Top lamb with mint and cilantro and dust with more chili powder. Serve with lemon wedges.
5 min
- 5.
Lamb can be marinated 12 hours ahead. Keep chilled.
